Asparagus with smoked salmon crust

Name: Asparagus with smoked salmon crust
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 500 g baby potatoes; 7-10 Tbsp Salt; 1 kg Asparagus; 1-2 TABLESPOONS Sugar; 2 TABLESPOONS Lemon juice; 3 discs Toast; 150 g Smoked salmon; 20 g Butter; 7-10 Tbsp white pepper; 7-10 Tbsp Grease; 7-10 Tbsp Chervil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

500 g baby potatoes
7-10 Tbsp Salt
1 kg Asparagus
1-2 TABLESPOONS Sugar
2 TABLESPOONS Lemon juice
3 discs Toast
150 g Smoked salmon
20 g Butter
7-10 Tbsp white pepper
7-10 Tbsp Grease
7-10 Tbsp Chervil

Directions

1
Wash the potatoes thoroughly and boil them in salted water for about 25 minutes. Drain and cool and peel. Peel asparagus and cut off woody ends. Bring water with sugar and lemon juice to the boil and simmer asparagus for about 20 minutes.
2
Drain and let drain. In the meantime crumble the toast. Cut salmon into small cubes. Melt butter. Mix crumbs, salmon and butter. Season with pepper. Cut potatoes into slices.
3
Grease the casserole dish and lay potato slices on the sides like roof tiles. Place asparagus in the middle and sprinkle with smoked salmon crumbs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
4
Garnish as desired with chervil.